Method:
Peel and washed all vegetables and set aside. Dice onion and chop garlic. Sautee all remaining ingredients, except the honey and cream. Next, add chicken stock and bring to a boil. Reduce by half. Use a food blender to blend all together, then add cream, salt and pepper to taste. Finish with honey.

In a heavy saucepan heat the olive oil. Sauté onion, ginger and garlic and add diced pumpkin. Sauté for about 1 minute. Add the chicken stock, the coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, reduce heat and simmer for about 20 minutes (until pumpkin is cooked). Remove from the stove and blend in a food processor (blender). Put back on the fire and adjust seasoning with salt and black pepper.

To serve:

¬Place 1/3 of a cup of extra virgin olive oil in a saucepan together with 3 roughly chopped garlic cloves. Heat slightly and allow the oil to infuse for about 15 minutes. Strain. On a baking sheet toast 2 oz of pumpkin seeds in the oven until crunchy (375 degrees Fahrenheit). Poor soup into warmed soup plates. Finish with some garlic oil and the toasted pumpkin seeds.

Bottom note:

• In order to have a less spicy soup, cut the amount on ginger in half and omit the red pepper flakes

And here is the recipe from Couples Ocho Rios' Executive Chef Tim Wood:

Directions:
Put oil in large pot or kettle. Heat until HOT, add cardamom, and cumin seeds. Cook until seeds crackle. Add Onions, Garlic, Ginger, Scallions , thyme and powders ,Sauté until onions are browned.
Add cut up pumpkin, carrot add water till not quite covered , Cover and simmer until pumpkin is tender. Take out the Pumpkin Pieces and Blend , return the puree to the pot and bring to simmer, check to taste for seasoning, add cream if desired and a couple of drams of Rum.
Then Enjoy

Here is the jerk chicken recipe that Randymon posted about a year or so ago. It is fabulous! (Thanks Randymon)

Cathy adds:
(It calls for dabbing with remaining marinade while grilling. This is not a sanitary practice unless you bring the marinade to a boil first. If you want to do this, set a small amount of marinade aside BEFORE you put the chicken in it to soak, and use that for basting during)

Thanks for the recipes. I brought some pumpkin and the seeds home from CSA this year. Thanks Chef Miller. The pumpkin is planted and growing in the garden. We shall see how things turn out. The pumpkin soup is my absolute favourite. Will try the jerk this weekend.

Method:
Peel and washed all vegetables and set aside. Dice onion and chop garlic. Sautee all remaining ingredients, except the honey and cream. Next, add chicken stock and bring to a boil. Reduce by half. Use a food blender to blend all together, then add cream, salt and pepper to taste. Finish with honey.

In a heavy saucepan heat the olive oil. Sauté onion, ginger and garlic and add diced pumpkin. Sauté for about 1 minute. Add the chicken stock, the coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, reduce heat and simmer for about 20 minutes (until pumpkin is cooked). Remove from the stove and blend in a food processor (blender). Put back on the fire and adjust seasoning with salt and black pepper.

To serve:

¬Place 1/3 of a cup of extra virgin olive oil in a saucepan together with 3 roughly chopped garlic cloves. Heat slightly and allow the oil to infuse for about 15 minutes. Strain. On a baking sheet toast 2 oz of pumpkin seeds in the oven until crunchy (375 degrees Fahrenheit). Poor soup into warmed soup plates. Finish with some garlic oil and the toasted pumpkin seeds.

Bottom note:

• In order to have a less spicy soup, cut the amount on ginger in half and omit the red pepper flakes

And here is the recipe from Couples Ocho Rios' Executive Chef Tim Wood:

Directions:
Put oil in large pot or kettle. Heat until HOT, add cardamom, and cumin seeds. Cook until seeds crackle. Add Onions, Garlic, Ginger, Scallions , thyme and powders ,Sauté until onions are browned.
Add cut up pumpkin, carrot add water till not quite covered , Cover and simmer until pumpkin is tender. Take out the Pumpkin Pieces and Blend , return the puree to the pot and bring to simmer, check to taste for seasoning, add cream if desired and a couple of drams of Rum.
Then Enjoy

Here is the jerk chicken recipe that Randymon posted about a year or so ago. It is fabulous! (Thanks Randymon)

Cathy adds:
(It calls for dabbing with remaining marinade while grilling. This is not a sanitary practice unless you bring the marinade to a boil first. If you want to do this, set a small amount of marinade aside BEFORE you put the chicken in it to soak, and use that for basting during)

I was wondering if I could substitute real pumpkin for canned pumpkin as pumpkins are seasonal and my taste for Jamaican stuff is not?